During proofing, bread and other yeasted doughs do best in a temperature-controlled, humid, draft-free environment. Your kitchen counter may not cut it (especially in colder months), but is there a corner of your kitchen that fits that description? Yes, your oven — and you don’t even need to fire it up! 

Despite what you may have heard, cleaning and maintaining a cast iron skillet or Dutch oven isn’t difficult.

If you’re baking a recipe that calls for heavy cream, or picking up a carton to turn into whipped cream to finish a dessert, you may be confused when you hit the dairy aisle. There’s “heavy cream” — but also “heavy whipping cream” or, in some cases, just “whipping cream.”   

So when it comes to heavy cream versus whipping cream, is there truly a difference? 

If you look closely at a bag of King Arthur flour, you may see an unfamiliar ingredient listed there: enzyme.  

We’re extremely thoughtful about every ingredient we use, across all King Arthur products and recipes. Our Food Philosophy guides every decision to ensure the quality of what we create, and that includes the enzymes in our flour.  

It’s that time of year when pumpkin spice everything starts appearing on store shelves — candles, lip balm, air fresheners, beer, and of course, the ubiquitous PSL (pumpkin spice latte). That means fall is here, and more importantly, that pumpkin should make a grand return to your kitchen!

What do jobs, school, sports practices, and commuting have in common? They all prevent us from baking as much or as often as we’d like. But when we do get the chance, we want a slam-dunk recipe — or 12. Here’s a dozen of the favorite fall recipes we’ll be making this month: from pumpkin cake bars to spooky fudge brownies to a crowd-pleasing vegetarian quiche.

High-extraction flour is a technical term that often prompts a lot of confusion from those unfamiliar with it. But with the debut of our new high-extraction flour, known as Baker’s Reserve Bread Flour, we’re breaking down just what it is and why it's a great choice for avid bread makers. 

As fall baking season settles in, you're probably reaching for apples — and the many flavor-packed ingredients they produce. Applesauce cooks down into tangy apple butter to be cradled in a flaky galette, while a drop of boiled cider can deliver supercharged apple flavor to crumb cake.

Eating a gluten-free dessert may sound limiting at first, but the options are endless: There are decadent cakes, chewy cookies, creamy cheesecakes, and more.

Adapted from King Arthur Baking Company’s Big Book of Bread

There’s an apple dessert for everyone. For the purists, there are lattice-topped pies and shingled galettes. For the non-traditionalists, there are caramel-frosted cakes and fritter-inspired loaves. And for apple lovers that hate cinnamon? Well, there are custardy cakes and classic French tarts. Ready to start baking with fall’s best fruit? Read on for our best apple dessert recipes. 

Yes, Thanksgiving is a pie-centric holiday. But what if you don’t like pie? Or maybe you just don’t want it. Either way, we’ve got lots of non-pie Thanksgiving desserts, from spiced pumpkin cupcakes to sugary apple cobblers, plus plenty of autumnal cakes. 

The bakers of King Arthur are here to solve the kitchen conundrums you share with us, whether it’s on the phone, computer, or by the good old postal service.

A soggy bottom. Not something you want for your baby. Or your pie crust. And while we can’t help you with your baby, there’s a simple solution to pies with soggy bottoms: prebake (also known as blind bake) the crust.

There are a number of reasons your pie can end up with a soft, pale, underbaked crust — and steps you can take to help prevent that unfortunate result.

Which are the best pie apples? With apple-picking season hard upon us, it's time to dust off your favorite apple pie recipe, sharpen your crust-rolling skills, and get ready to enjoy fall's favorite dessert: apple pie.

It’s finally shoulder season, when summer begins to give way to fall. At the farmers markets there are the last tomatoes and the first apples, cool mornings turn into warm afternoons, and there’s an anticipatory energy in the air. And, as always, there are things to bake and reasons to bake them, from cookies to keep lunchboxes full to an apple cake that can sweeten any gathering — and of course, the first pumpkin bakes of the season.

Recently, our Community Development Coordinator Kat Mayerovitch shared a very important update from the King Arthur Baking subreddit: a surprising amount of people were wondering why their challah has “stretch marks.”

If you’re not one of those people and don’t know exactly what that means, you may still be familiar with the problem: Sometimes, challah loaves come out of the oven with stretches or tears along the braided strands. It doesn’t affect the quality of the bread, but it does affect the appearance.